Here’s a comforting recipe for Chicken Pot Pie with Biscuits—flaky biscuits on top, creamy chicken filling underneath.
Chicken Pot Pie with Biscuits
Ingredients
For the filling:
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas and carrots (or mixed veggies)
- 1/2 cup frozen corn (optional)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
For the biscuits:
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup unsalted butter, cold and cubed
- 2/3 cup milk
Instructions
- Preheat oven: 400°F (200°C). Grease a 9×9-inch baking dish.
- Prepare the filling:
- In a saucepan, melt butter over medium heat.
- Stir in flour and cook 1–2 minutes to make a roux.
- Gradually whisk in chicken broth and milk, cooking until thickened.
- Stir in chicken, vegetables, salt, pepper, and thyme. Remove from heat.
- Make the biscuit topping:
- In a bowl, combine flour, baking powder, and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in milk just until dough comes together.
- Assemble the pot pie:
- Pour chicken filling into the prepared baking dish.
- Drop spoonfuls of biscuit dough over the top (or roll out and place as a single layer).
- Bake:
- Bake 20–25 minutes, until biscuits are golden and cooked through.
- Serve:
- Let sit 5 minutes before serving to allow filling to set slightly.
💡 Tips:
- For extra flaky biscuits, don’t overmix the dough.
- You can add shredded cheese to the biscuit topping for more flavor.
- Substitute fresh veggies for frozen, or use leftover roast chicken.
If you want, I can also give a casserole-style version with layered biscuits that’s quicker and just as hearty.
Do you want that version?
